Mushroom Dijon Chicken
This is a great recipe for a busy weeknight or when unexpected guests arrive and you want something extra special. Serve with egg noodles and peas. Oh so tasty.
Equipment
- 1 Dutch oven -Heavy duty such as cast iron for even cooking
- 2 shallow bowls -Pie plates work well
Ingredients
- 1/2 cup Milk
- 1/3 cup All-Purpose Flour Seasoned with salt and pepper
- 6 Boneless/Skinless Chicken Breasts Orange Door Acres Breasts
- 3 tbsp Vegetable Oil
- 3 tbsp Butter
- 2 cups Sliced Mushrooms A mix of cremini and white
- 1 medium Onion Diced
- 1 cup White Wine Dry
- 1 1/2 cups Chicken Stock Orange Door Acres Stock
- 3/4 cup Half-and-Half Cream
- 2 1/2 tbsp Dijon Mustard
- Salt and Pepper To taste
Instructions
- Preheat oven to 400 F
- Pour milk into one shallow bowl (pie plate) and seasoned flour into the other. Pat chicken dry and dip into milk then dredge in the seasoned flour to coat entirely.
- Heat oil in the Dutch over over medium-high heat. Fry the chicken in batches until golden brown on both sides. Approximately 3 minutes per side. Remove chicken to a plate, drain oil, lower heat to medium, add butter to melt.
- Sauté the mushrooms and onion until softened, Approx. 3 to 5 minutes. Add the wine, chicken stock, cream and Dijon mustard. Stir to combine.
- Return the chicken to the pot. Cook in the oven for 45 minutes, uncovered to allow the sauce to thicken. An instant-read thermometer should read 165 F in the centre of the breasts. Salt and Pepper to taste.
- Serve with egg noodles and peas. Enjoy
